I’m making shoyu chicken and ran out of shoyu. What can I use as a substitute that tastes similar?

Umami is described as characteristic of broths & cooked meats. Substitute recipes seem to reflect that - beef is the main ingredient, molasses (presumably for sweetness, density & colour), a variety of spices to mimic the vague taste, and simmering for consistency.
Example: allrecipes dot com / recipe / 92873 / soy-sauce-substitute /

Or pay a visit to a nearby grocery store? Pick another recipe?